Zacharay Tan has a talent for synthesis. At Lucky Suzie Sydney, he combines the best of his other venues (Devon Cafe’s cosiness, the style and creativity of recently-closed Devon on Danks, and the forward-thinkingness of recently-opened Devon at Barangaroo) with a heavy dose of passion and a stellar team.
The fit out, like the other venues in the canon, by Matt Woods and remains true to form: there’s exposed, original architecture (such as the weathered brickwork and steel beams punctuating the ceiling) alongside leather cushions, white subway tiles and a menagerie of hoola-hoop-inspired neon lights.
Cocktails by Marco Oshiro Giron ? such as an ice-cream float in which sugarcane ice slowly melts in a frosty glass of mango beer, with avocado mousse floating on top; or a pumpkin-infused vodka number, delivered with a dash of walnut oil and a twirl of lemon ? complement the menu. Tan makes fine-dining techniques accessible in scrolls of jasmine flower-topped Kingfish carpaccio, topped with a fish sauce and coconut cream reduction; cubes of agadashi tofu decorated with slivered chilli and coriander; crisp chunks of salty quail, dressed in a lightweight batter; or the kerabu chicken salad, eaten in a betel leaf with green mango and calamansi.
www.luckysuzie.com.au
Lucky Suzie Sydney

78 Stanley Street

Darlinghurst, NSW 2010

Australia

+61 2 7901 0396

Riley Wilson is Melting Butter’s Assistant Editor. A native Sydney-sider who grew up between Australia and...